摘要
为研究没食子酸、儿茶素、杨梅素对核桃蛋白氧化稳定性的影响,以2,2-偶氮二异丁基脒二盐酸盐(2,2’-Azobis[2-Methylpropionamidine]dihydrochloride,AAPH)为引发剂,建立过氧自由基氧化核桃蛋白的模拟体系,分析经3种多酚干预后其羰基、巯基、内源荧光、表面疏水性、溶解度等指标的变化规律。结果表明,经过氧自由基氧化后,核桃蛋白的羰基、巯基含量和表面疏水性显著增大,荧光强度和溶解度显著下降(P<0.05)。而经3种多酚干预后,核桃蛋白的羰基含量和表面疏水性相比氧化组显著降低,最大降幅分别为72.2%和58.0%;巯基含量和溶解度相比氧化模型组显著增加,最大增幅分别为2.1倍和53.0%;此外,核桃蛋白的荧光强度显著上升(P<0.05)。相关性热图和主成分分析进一步说明多酚干预可在一定程度降低核桃蛋白的氧化程度,且3种多酚干预对核桃蛋白的氧化指标存在显著区别。总体上,儿茶素对过氧自由基氧化核桃蛋白的抑制效果最好,可为核桃制品的合理储藏和加工提供一定参考。
In order to investigate the effect of gallic acid(GA),catechin(CA)and myricetin(M)on the oxidative stability of walnut protein(WP),2,2-azobis[2-methylpropionamidine]dihydrochloride(AAPH)was used as the initiator to establish the simulation system of peroxy-radical oxidation,and then intervention of the 3 polyphenols on carbonyl group,sulfhydryl group,endogenous fluorescence,surface hydrophobicity and solubility of WP were analyzed.The results showed that after peroxy radical oxidation,the carbonyl and sulfhydryl contents as well as surface hydrophobicity of WP increased significantly,while the fluorescence intensity and solubility decreased significantly(P<0.05).Whereas,after intervention of the three polyphenols,the carbonyl content and surface hydrophobicity of WP were significantly decreased by 72.2%and 58.0%,respectively.Meanwhile,the sulfhydryl group and solubility increased significantly compared with oxidative model groups,with the maximum increase of 2.1 times and 53.0%,respectively.In addition,the fluorescence intensity of WP increased significantly(P<0.05).The correlation heatmap and principal component analysis further indicated that polyphenols intervention could reduce the oxidative degree of WP to a certain extent,and the three polyphenol interventions had significant differences in oxidative indicators of WP.Overall,CA was most effective in inhibiting oxidation induced by peroxy radical,which may provide some references for the storage and processing of walnut products.
作者
张雪春
黄鑫
沈明娟
李实
张之扬
杨曦
孙健
ZHANG Xuechun;HUANG Xin;SHEN Mingjuan;LI Shi;ZHANG Zhiyang;YANG Xi;SUN Jian(Agro-Food Science and Technology Research Institute,Guangxi Academy of Agricultural Sciences,Nanning 530007,China;College of Life Sciences,Southwest Forestry University,Kunming 650224,China)
出处
《食品科技》
CAS
北大核心
2022年第4期261-266,共6页
Food Science and Technology
基金
广西壮族自治区农业科学院博士后启动基金项目(桂农科博2018033)
国家自然科学基金项目(31760440)。
关键词
核桃蛋白
多酚
过氧自由基
氧化
结构
walnut protein
polyphenol
peroxy radical
oxidation
structure
作者简介
张雪春(1981-),女,广西北海人,博士,副教授,研究方向为蛋白质资源的开发利用;通信作者:孙健。
